KR20080071652A - The acorn-starch jelly in a bamboo bowl that added bamboo shoots - Google Patents

Abstract

Acorn-starch jelly with bamboo shoots using a bamboo tube is provided to enable consumers to eat the jelly regardless of one's physical constitution and conveniently take the jelly out of the bamboo tube. Acorn-starch jelly with bamboo shoots using a bamboo tube is prepared by the steps of: (a) cutting bamboo joints, vertically cutting each bamboo tube into halves, washing them, combining the two bamboo tube pieces into one tube, binding it with a string, and sterilizing the bound bamboo tube in a UV sterilizer for 1hr; (b) UV sterilizing washed bamboo shoots, boiling them in water at 100°C for 40~50min, drying, powdering, and sterilizing; (c) adding 3~7wt.pt. of the bamboo shoot powder to 100wt.pt. of sterilized jelly powder, mixing the mixed power with clean water, adding 3wt.pt. of bay salt, and boiling all the mixture down over low heat for about 30min; (d) adding 2wt.pt. of vegetable oil to the boiled mixture, stirring it over high heat for about 10min, closing a lid, and well-steaming for about 10min to obtain acorn-starch jelly with bamboo shoots; and (e) filling the sterilized bamboo tube with the acorn-starch jelly, putting it into a UV sterilizer, low-temperature aging for about 10~12hr, sealing the inlet of the bamboo tube with Korean traditional paper, and then vacuum-packing.

Description

Bamboo acorn jelly with bamboo shoots {The acorn-starch jelly in a bamboo bowl that added bamboo shoots}

The present invention relates to a method of manufacturing bamboo barrel acorn jelly added with bamboo shoots. More specifically, bamboo shoot powder, acorn powder, natural salt, vegetable oil, and purified water are prepared through a process for controlling the ratio of water, and then infused into a bamboo barrel for low temperature aging. It is about how to let. The warm nature of the conventional acorn jelly has a disadvantage that the pharmacological effect is poor for a lot of heat constitution. The cold nature of bamboo shoots and bamboo also has a weak pharmacological effect on the cold constitution. In addition, when cutting the existing bamboo barrel into a certain size and injecting gel-type jelly, the breakage of the jelly is severe and may cause discomfort to the eater.

In order to solve this constitution, the process of injecting the gel-type finished jelly prepared by mixing bamboo shoot powder and acorn powder into a bamboo barrel and aging at low temperature in an ultraviolet sterilizer to seal the bamboo inlet with Hanji and vacuum-packing It can neutralize the warm properties of acorn jelly and the cold properties of bamboo and bamboo shoots, so it is well suited for food, and people with various constitutions can consume it without any physical burden. One end of the bamboo barrel cuts the living bamboo barrel into vertical lengths and is made into a cylindrical shape and tied together with a single string so that it can be easily taken out by consumers. .

According to the present invention, one node is cut to a certain size to keep it alive and cut it back to lengthwise, and the surface and the outer surface are washed cleanly. After sterilizing for 1 hour, put the clean bamboo shoots into UV sterilization, boil it in 100 ° C boiling water, boil it for 40 ~ 50 minutes, take out bamboo shoots, dry it into powder, sterilize it, and paste powder Add 100 parts by weight of bamboo shoot powder at a composition ratio of 3 to 7 parts by weight, mix it with purified water, add 3 parts by weight of natural salt, stir until about 30 minutes with a tender fire, add 2 parts by weight of vegetable oil, and add Stir well enough for about 10 minutes, close the lid, and cook for about 10 minutes. The process of injecting acorn jelly into sterilized bamboo barrel and putting it in an ultraviolet sterilizer is done at low temperature for about 10 to 12 hours so that the ingredients of bamboo naturally penetrate into the acorn jelly. It is manufactured through.

Unlike conventional acorn jelly, the method of manufacturing bamboo acorn jelly with bamboo shoots is characterized by incorporating acorn jelly into sterilized bamboo barrel, aging at low temperature in an ultraviolet sterilizer, sealing the bamboo inlet with Hanji, and vacuum-packing it. It can be called an environmentally friendly manufacturing method. It can neutralize the cold properties of bamboo shoots and the warm properties of acorn jelly, and the present invention is well suited for food, and the present invention considering the pharmacological action of acorn jelly and bamboo barrel and bamboo shoot has overweight and digestion in modern people's irregular eating habits. Poor and constipation is expected to maximize the income of bamboo farmers. During the low temperature aging of bamboo, the ingredients are naturally soaked into acorn jelly, so it is possible to obtain an excellent effect on overweight, hypertension, constipation and rejuvenation and hangover, promoting digestive function as well as detoxifying heavy metals from modern society. For hygiene reasons, bamboo barrels are used only once and the natural beauty of bamboo barrels can be used as an interior accessory to further enhance the atmosphere of the house such as mini pots, mini flower beds, spoons, pencil cases, etc. It will be able to contribute to reducing household waste by making and recycling it.

Claims (1)

One node is cut alive to a certain size and cut into half lengthwise again, and the surface and the outside are thoroughly cleaned, and then the two separated bamboos are put into a cylindrical shape and tied together with a string so that they do not move. Ultraviolet sterilization process and clean washed bamboo shoots are put in boiling water at 100 ° C, boiled for 40 ~ 50 minutes, take out bamboo shoots, dried to make powder and sterilized. Add 3 parts by weight of bamboo shoot powder and mix it with purified water, add 3 parts by weight of natural salt, stir until about 30 minutes with tender fire, add 2 parts by weight of vegetable oil, and add about 10 minutes with high heat. Stir well and close the lid to produce steam for about 10 minutes. It can neutralize the cold nature of bamboo shoots and the warm nature of acorn jelly. Injecting the acorn jelly into sterilized bamboo barrel and putting it in the UV sterilizer for low temperature aging for about 10 ~ 12 hours so that the bamboo ingredients naturally penetrate into the acorn jelly. At this time, by cutting the length of the living bamboo barrel into a cylindrical shape and tying it again with a single string, it is possible for consumers to easily take out the low-temperature aged acorn jelly and prevent the damage of acorn jelly as much as possible. It is a method of making bamboo barrel acorn jelly with bamboo shoots, which is characterized by the freshness of acorn jelly, bamboo shoots, and bamboo scents.